Lust

Quivering Blancmange

I’m down on my knees, I want to take you there. Madonna toyed with the virgin-whore ideal, and so too does our blancmange: immaculate and milky white on the outside, but packed with titillating ingredients.

makes4 individual molded desserts or 1 large

1
cup
raw almonds

4
tsp
unﬂavored gelatin

1½
cups
cold heavy cream, divided

⅔
cup
sugar

2
tsp
freshly grated ginger (from 1½-inch piece)

½
tsp
ground cardamom

½
tsp
ground cinnamon

¼
tsp
maca powder (optional)

a pinch ground nutmeg (preferably freshly ground)

1

Soak almonds in a large bowl of water for 4 (or up to 12) hours at room temperature. Drain and rinse almonds. Purée in a blender with 2 cups cold water until smooth. Strain through a cheesecloth-lined sieve into medium bowl. Discard cheesecloth but reserve sieve.

2

Lightly grease four 1-cup molds or ramekins with vegetable oil.

3

Sprinkle gelatin evenly over ½ cup cream in a small bowl and let stand 5 minutes until softened.

4

Combine sugar, ginger, cardamom, cinnamon, maca (if using), nutmeg, 2 cups almond milk, and a generous pinch of salt in small saucepan. Bring to simmer over medium heat. Remove from heat and whisk in softened gelatin. Strain mixture into large bowl and set in a bowl of ice water, stirring occasionally, until chilled but not set.

5

Beat remaining cup cream to soft peak then fold into cooled blancmange. Divide between molds and chill until firm, 6 to 8 hours (longer if making 1 large one).

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